– 1 Tbsp avocado oil – 1 yellow onion chopped – 4 cloves garlic minced – 10 ounces pre-cooked sausage links chopped or sliced* – 2 large carrots chopped – 1 red bell pepper chopped – 1 package 15-bean soup mix – 6 cups low-sodium chicken broth – 1 bay leaf – 1 tsp dried parsley – 1 tsp dried oregano – 1 tsp paprika – ¼ tsp black pepper to taste
Leave the beans in water overnight or for at least 6 hours. Drain the beans in a colander and rinse with cool water to remove debris.
Keep the beans in the colander until use. Medium-high heat the avocado oil in a big thick-bottomed Dutch oven or stock pot.
Add the diced carrots, bell pepper, drained beans, chicken broth, bay leaf, dried parsley, dried oregano, paprika, sea salt, and black pepper.
Cover and boil the pot. Turn the heat down to low and stir occasionally until the beans are cooked, 1.5 to 2 hours. Cook beans for two hours or longer for tenderness.